Roasted Cauliflower Recipe – Vegan Keto

Instructions

Step 1:

Start by preheating your oven to 400 F. 

Step 2:

In a large baking dish, add your cherry tomatoes and fresh garlic.

Then drizzle 3 tbsp of virgin olive oil and half of the kosher salt, ground black pepper, and red pepper flakes.

Toss all the ingredients together to ensure they are evenly coated.

Step 3:

Let’s work on the cauliflower!

Trim the large green leaves from around the cauliflower and discard them.

Then cut the stem so that the cauliflowers sit flat when baking on the tray.

Push the tomatoes and garlic mixture to the sides and place the cauliflower in the middle of the baking dish for baking.

Drizzle the remaining virgin olive oil over the whole cauliflower and rub it using your hands or a cooking brush.

Step 4:

Finally, sprinkle the smoked paprika and remaining kosher salt and transfer them to the preheated oven. The roasted cauliflower will bake for about an hour or until it is tender.

Step 5:

Remove your roasted cauliflower from the oven and sprinkle the parsley over the cauliflower.

To serve, slice the cauliflower into 4 servings or wedges and serve with the tomatoes and garlic on the side. Voila… Enjoy!

You can cut any leftovers into small wedges, store them in an airtight container, and have them in the next 3 days.

If meal planning is done in advance, you can bake this roasted cauliflower and freeze them right after baking.

As long as you let it cool, it is good to go in the freezer and can be consumed within 1 month. When ready to reheat, do so in the oven or microwave.

You will get the same WOW! Factor as it was freshly made… Just don’t forget to sprinkle a bit more fresh parsley and Voila!